New Zealand born, Melbourne-based chef Ben Shewry shares his passion for Indigenous Australian culture at Food On The Edge 2019 in Galway, Ireland. Having ignored the original culture of Australia, Shewry is urging us all to pay Aboriginal ways the respect they deserve and hopefully, we just might learn something from the planet’s oldest culture.
Forgotten, maligned, misunderstood for centuries, chef Ben Shewry is using his position as a chef to share the knowledge he has been privileged enough to glean from Indigenous Australians.
The oldest existing human culture, that of Aboriginal people in Australia, also has a rich and sophisticated culinary culture, one that in intimately connected to the land, the flora and fauna of Australia. One that gives us a glimpse of the importance of rediscovering and protecting Aboriginal knowledge and culture for the future.
As Shewry says, it’s time to “shut up and listen”, there is much to learn from these people and it’s time we started.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.
Award winning chef and humanitarian Ebru Demir speaking at Food on the Edge 2019 in Galway, Ireland about how she uses gastronomy to transform lives in Turkey. Using refugee knowledge she was able to encourage local Turkish farmers to return to using traditional farming methods and indigenous seeds. Empowering women, facilitating integration, boosting the economy and enriching Turkish society all through the power of gastronomy.
Selassie Atadika talks at Food On The Edge 2019 in Galway, Ireland about her work with Midunu and how they look to Africa's culture and traditions to develop foodways that can feed the continent and the world.